You are here

Grilled Corn Salsa's picture
  Ears of sweet corn 8 Medium, husks removed
  Yellow summer squash 2 Small, cut into 1/2 inch slices
  Sweet red pepper 1 Medium, cut into four wedges
  Red onion 1 Medium, cut into 1/2 inch rings
  Tomato 1 Medium, seeded and chopped
For basil vinaigrette
  Olive oil 1⁄2 Cup (8 tbs)
  White balsamic vinegar/Cider vinegar 1⁄3 Cup (5.33 tbs)
  Fresh basil leaves 12 , chopped
  Salt 1 Teaspoon
  Garlic powder 1 Teaspoon
  Dried oregano 1 Teaspoon

Fill a soup kettle two-thirds full with water; bring to a boil.
Add the corn.
Reduce the heat; cover and simmer for 5 minutes or until crisp-tender.
Remove the corn; cool slightly.
Spray grill rack with cooking spray before starting the grill.
Grill the corn, squash, red pepper and onion over medium heat for 8-10 minutes or until lightly browned, turning occasionally.
Cut corn from cobs; cut the squash, red pepper and onion into bite-size pieces.
Transfer the vegetables to a large bowl.
Add tomato.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well.
Pour over the corn mixture; toss gently to coat.
Cover and refrigerate salsa for at least 1 hour or until chilled.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)